JP2009039134A - Method for dividingly cutting noodle string in cutting step of noodle preparation, method for preparing hand-rubbed-like noodle using the method, and hand-rubbed-like noodle prepared by the method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide noodles in which each one string of the noodles is certainly pressed with a certain interval and a certain shape and which give sufficient palatability of hand-rubbed-like noodles, and a method for easily preparing the hand-rubbed-like noodles. <P>SOLUTION: The method for dividingly cutting noodle strings is to install a guide roll in the downstream of a cutting blade roll in a step for cutting noodle strings in noodle preparation, wherein the guide roll is a rotary roll synchronizingly rotating with the cutting blade roll and having a guide section for separately receiving one string or an optionally determined plurality of strings of the noodle strings delivered from the cutting blade roll. The method for producing noodles having unevenness expressing palatability of hand-rubbed-like noodles is also provided. In the method, the guide roll and a convex roll having protrusions for forming unevenness onto the noodle strings separately received by the guide roll are installed in the down stream of the cutting blade roll, and the guide roll and the convex roll act by making a pair to deliver the noodle strings with forming the unevenness on surfaces of the noodle strings. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a divided cutout method in which a cut noodle string is divided and sent to the next step in the noodle cutout step.
Further, the present invention relates to hand-groomed noodles, and more specifically, to individual noodle strings, hand-groomed noodle strings in which irregularities are formed on the surface of the noodle strings by pressing the surface in the longitudinal direction, and the noodle strings The present invention relates to a manufacturing method for manufacturing the product.

  In recent years, the production of noodles such as udon, soba and Chinese noodles tends to be mechanized due to demand for mass production and labor saving. In the mechanical production of noodles, it is common to add the characteristics of hand-made noodles, that is, because the cross-section is pressed indefinitely, so that it is a delicious noodle that has a good taste and texture. In addition, the noodle strings are processed into irregularities or corrugations.

In order to mechanically mass-produce noodles exhibiting such a so-called “hand-like texture”, the following various methods have been proposed.
As a first method, a noodle band kneaded and rolled by a conventional method is press-molded with a shaping roll having irregularities or grooves, and then the noodle band is applied to a cutting blade roll to provide uneven hand-wound noodles. A method for obtaining a line (see, for example, Patent Document 1).

  As a second method, a group of noodle strings is passed through one or more pairs of kneading rollers so that the noodle strings are made into a hand-rolled noodle string group with unevenness (for example, Patent Literature 2).

  As a third method, a noodle string bundle is collected and pressed on a conveyor belt conveyor with a presser roller disposed above the noodle string bundle to obtain a hand-rolled noodle string bundle with unevenness (for example, Patent Document 3). reference).

  However, in the first method, the longitudinal direction of the noodle strip obtained is a straight line, and when the noodle strip is divided into noodle strips with a cutting blade roll, the unevenness on the surface of the noodle strip press-molded with the shaping roll is pushed It may be reverted and the texture of hand-kneading may be lost.

  In the second method, since the noodle strings are pressed together, the individual noodle strings do not necessarily have an uneven hand feeling. In addition, the noodle strings adhere to each other, and the hot water cooking is not performed uniformly, which may adversely affect the taste during eating.

  Furthermore, in the third method, the force pressed from the upper part is relaxed by the conveyor, noodle strings are insufficiently formed, and noodles with a poor hand feeling may be produced. Similar to the second method, the noodle strings may adhere to each other.

On the other hand, in the noodle making process, the noodle string group cut and delivered by the cutting blade roll is generally divided into several noodle string group bands and sent to the next process. It has not yet been made to divide the noodle strings into individual noodle strings or into multiple noodle strings.
Japanese Examined Patent Publication No. 7-67371 JP-A-10-215755 JP-A-9-308429

  The present invention has been made in view of the above-mentioned present situation, and the purpose of the present invention is to ensure that each individual noodle string is pressed at a constant interval and in a fixed shape, Another object of the present invention is to provide a noodle that gives a sufficient texture of hand-gearing and a method for easily producing the noodle.

  As a result of diligent research to solve the above-mentioned problems, the inventors of the present invention are rolls that rotate in synchronization with a cutting blade roll in a noodle string cutting step for noodle making, and the noodle strings that are fed from the cutting blade roll Adopting a guide roll having a guide part for individually receiving the noodle strings one by one or a plurality of arbitrarily set, it is possible to divide and cut out the noodle strings and press them individually, The present invention has succeeded in obtaining hand-fried noodles.

  That is, the present invention is a roll that rotates in synchronization with the cutting blade roll in the noodle string cutting step of noodle making, and the noodle strings of the noodle strand group fed from the cutting blade roll are one by one or arbitrarily A noodle string splitting and cutting method, comprising: a guide roll having a guide portion for individually receiving a plurality of set pieces downstream of the cutting blade roll.

Further, the present invention provides the above invention,
The interval (Y) between the guide portions adjacent to each other formed on the guide roll is one width of noodle strings (1) sent from the cutting blade roll.
2X-1 times ≦ Y <2X times (X is an arbitrary integer)
It is characterized by satisfying the following relationship.

Further, the present invention is a method for producing noodles having unevenness that reveals a hand-grown texture,
A roll that rotates in synchronization with the cutting blade roll, and receives the noodle strings of the noodle strings group fed from the cutting blade roll one by one or a plurality of arbitrarily set pieces. A guide roll having
A roll that rotates in synchronization with the cutting blade roll, and a convex roll having protrusions for forming irregularities on the noodle strings individually received by the guide roll, provided downstream of the cutting blade roll And
The guide roll and the convex roll operate in pairs, and the noodle strings are fed out while forming irregularities on the surface.

Further, in the above method, the present invention is such that, in the above method, the interval (Y) between adjacent guide portions formed on the guide roll is one width of noodle strings (1) sent from the cutting blade roll.
2X-1 times ≦ Y <2X times (X is an arbitrary integer)
It is characterized by satisfying the following relationship.

  Further, the present invention is characterized in that, in any one of the above methods, the protruding portions of the convex roll are formed in the same shape, or are formed in different shapes periodically or randomly. is there.

Furthermore, the present invention provides any of the above methods,
According to the thickness of the noodle strings to be pressed, the gap distance between the tip end of the convex roll protrusion that presses the noodle strings and the bottom wall of the guide roll can be finely adjusted.

  Further, the present invention is a hand-grown noodle having unevenness that reveals a hand-grown texture, which is produced by any one of the above methods.

  According to the present invention, “unevenness that reveals a hand-grown-like texture” that has been insufficient in the past is reliably formed in each noodle string, so that the eater can also participate in machine-made noodles. In addition, you can enjoy the texture as if it were handmade.

  In addition, according to the method of the present invention, the cutting roll, the guide roll having the guide section, and the convex roll having the projection section rotate synchronously, so that the noodle strings have a certain shape of irregularities at predetermined intervals. As it is added, the eater can enjoy a rhythmic hand-feel.

  Furthermore, the noodle string individual receiving / pressing device for realizing the method of the present invention can be designed to be very compact, so that the large line structure used in the prior art is not required and the line setting can be easily performed. Can do.

FIG. 1 is a production process diagram for obtaining noodle strings having irregularities that reveal a hand-grown texture, which is an embodiment of the present invention. Hereinafter, a description will be given step by step with reference to FIG.
As the raw material, starch based on wheat flour is used. As starches other than wheat flour, various starches including potato starch and processed starches thereof, and cereal flours such as rice, corn, buckwheat, koji, and koji are used as appropriate.

  The kneading water used for kneading (mixing) may be water alone, but usually salt, brackish water, or a known noodle quality improver, thickener, antioxidant, preservative, etc. Used by dissolving and dissolving food additives. These food additives may be used by mixing with raw material powder.

  There is no particular limitation on the mixer used in the kneading (mixing) step. That is, any of a normal pressure mixer, a vacuum mixer, and a steaming machine may be used, and mixing conditions such as the amount of water added and kneading time can be arbitrarily set.

  In the rolling process, the number of rolling rolls is not limited. That is, the rolling ratio can be set arbitrarily. A plurality of noodle strips can be combined and rolled to prepare a noodle strip having a desired thickness.

  The aging step is not an essential requirement in the method for producing noodles having unevenness that reveals the hand-grown texture of the present invention. However, it is known to those skilled in the art that a noodle having a better texture can be obtained by providing this aging step in the general noodle making process. A person skilled in the art is well aware that the same effect can be obtained by aging in an okara state) or aging in a noodle string after cutting.

  The cutting blade used in the cutting process is a conventional one used in the roll noodle making process, and can be appropriately used depending on the desired thickness of the noodle strings. As shown in FIG. 2, according to a pair of cutting blade rolls (1) that are generally used at present, two noodle strings (3) are delivered from one noodle band (2). That is, the noodle strings cut by the cutting blade roll (1) are divided into each noodle string group every other line and sent to the next process as a double noodle string group (3).

  The noodle strings sent out from the cutting process are received by the guide roll (4) for each noodle string group. Here, the guide roll is a roll that rotates in synchronism with the cutting blade roll, and the noodle strings of the noodle strings that are fed from the cutting blade roll are individually or individually set to a plurality. The roll which has a guide part for receiving in a. Further, “rotating in synchronization with the cutting blade roll” means rotating in the forward direction with respect to the feeding direction of the noodle strings delivered by the cutting blade roll.

  The guide portions (7, 10) may be integrally formed over the entire circumference of the guide roll (8) as shown in FIG. 3, and the entire circumference of the guide roll (11) as shown in FIG. It may be formed intermittently along. When the guide portion is intermittently formed, the circumferential length of the guide portion to be formed or the circumferential length of the portion not forming the guide portion is a condition that the noodle strings are individually received by the guide roll. As appropriate, it can be determined depending on the peripheral speeds of the cutting blade roll and the guide roll. Moreover, the height from the guide roll surface of a guide part can be suitably determined depending on the thickness of noodle strings. The noodle strings delivered by the cutting blade roll are received by the guide roll bottom wall (roll surface) (9, 12) between the adjacent guides.

  In order to individually receive the noodle strings one by one, in the guide roll, the interval between the guide portions adjacent to each other is set to the width of one noodle string fed from the cutting blade (in the direction perpendicular to the longitudinal direction of the noodle strings). It is necessary to make it at least 1 and less than 2 times (length). In another aspect, the noodle strings are received individually by making the interval between the adjacent guide portions 3 times or more and less than 4 times the width of one noodle string sent from the cutting blade. can do. Furthermore, in another aspect, three noodle strings can be individually received by setting the interval between adjacent guide portions to be not less than 5 times and less than 6 times the width of one noodle string.

  That is, in order to individually receive the desired number (X) of noodle strings by the guide roll, the interval (Y) between adjacent guide portions is set to the width of one noodle string (1) sent from the cutting blade roll. ) May be set so as to satisfy the relationship of 2X-1 times ≦ Y <2X times.

  Thus, it is possible to individually receive noodle strings one by one or a plurality of arbitrarily set noodle strings, but noodles that can be received by one noodle string receiving portion (interval between adjacent guide portions) on the bottom wall of the guide roll. Obviously, the number of lines is limited by the total number of noodle strings delivered from the cutting blade roll.

  Moreover, in one aspect of the present invention, the series of noodle strings is divided into a plurality of noodle strings having different numbers by appropriately changing and setting the intervals between adjacent guide portions, without making them all the same. It can be received by a guide roll.

  Next, as shown in FIG. 2, the noodle strings individually received in this way are pressed by the convex roll (5) that feeds the noodle strings by operating in pairs with the guide roll (4). Here, the “convex roll” is a roll that rotates in synchronization with the cutting blade roll, and operates in pairs with the guide roll to form irregularities on the noodle strings individually received by the guide roll. The roll which has the protrusion part.

  By pressing the individual noodle strings received by the guide rolls with the tips of the protrusions of the convex rolls, it is possible to obtain noodle strings (6) having irregularities for revealing a hand-kneaded texture. At this time, one surface of the noodle strings is pressed by the protruding portion of the convex roll and the other surface is supported by the guide roll bottom wall (roll surface), so that the pressing force at the tip of the protruding portion is sufficiently applied to the noodle strings. By acting, it is possible to obtain a noodle string with a clear unevenness that has not existed in the past.

  In the method of the present invention, the guide roll and the convex roll rotate in synchronization with the cutting blade roll, and the rotation speed of the guide roll and the convex roll is that the noodle strings are pulled when the noodle strings are transferred from the cutting blade roll to the guide roll, or the guide roll Depending on the rotation speed of the guide roll, it can be determined as appropriate so that the noodle strings are not clogged inside the roll.

  The protruding portion of the convex roll is formed such that the protruding portion is positioned between the guide portions formed on the guide roll when the convex roll and the guide roll are rotated in a pair to feed the noodle strings. By doing so, the noodle strings received between the guide portions are pressed by the protrusions and the bottom wall (roll surface) of the guide rolls without interfering with each other.

  In one aspect of the present invention, as shown in FIG. 5, the protrusion (13) can be formed intermittently in the same shape in the circumferential direction of the convex roll (14). Moreover, in another aspect of this invention, as shown in FIG. 6, a projection part (15) can be integrally formed over the longitudinal direction of a convex roll (16). In this case, in order to avoid interference with a pair of guide rolls, it is necessary to form a guide portion by providing a gap for receiving the tip of the projection portion.

  As shown in FIG. 7, the shape of the protruding portion of the convex roll is such that the cross section of the shape has an arc such as a circle, an ellipse, or a horseshoe shape, a triangle, a quadrangle, other polygons, a star shape, or the like, or Arbitrary forms such as an indefinite shape such as a cloud shape can be used. In addition, it is not necessary for the protrusions to have the same shape, and by forming protrusions having different shapes periodically or randomly, random irregularities are pressed on the surface of the noodle strings, and when eating noodles Gives a rhythmic texture. The number of protrusions on the convex roll is arbitrary within the range of the circumferential length of the convex roll.

The guide roll and the convex roll are arranged so that the gap distance between the tip end of the convex roll protrusion that presses the noodle strings and the guide roll bottom wall (roll surface) can be finely adjusted according to the thickness of the noodle strings.
In the above, the manufacturing method for obtaining the noodle string which has the unevenness | corrugation which reveals a hand-taste-like food texture has been explained in full detail in order of process. The noodles thus obtained are “raw noodles” and may be commercialized as they are, but can be further processed into various commercial forms as described below.

  For example, add "raw noodles" to sun-dried, machine-dried "dry noodles", "raw noodles" boiled with boiling water, "noodles" steamed "raw noodles" "Frozen noodles", "Noodles", or "Frozen noodles" obtained by freezing "Steamed noodles", Can be enumerated.

  In addition, noodles are classified into “Udon”, “Soba”, “Ramen”, etc., and “Noodles”, “Dried noodles”, “Miso noodles”, “Steamed noodles”, “Frozen noodles”, “Immediate” Since the “noodle” exists, the noodle strings having irregularities that reveal the hand-wound texture obtained according to the method of the present invention can be widely used for various forms of noodles.

Hereinafter, the present invention will be described with reference to examples, but it is needless to say that the present invention should not be interpreted in a limited manner based on the disclosure of these examples.
Example (Example 1)
To 25 kg of wheat flour, 7.5 L of water in which 300 g of salt and 300 g of Kansui were dissolved was added as kneaded water, and kneaded with a mixer for 15 minutes to obtain a dough. This dough was rolled with a roll mill to finally make a noodle strip having a thickness of 1.30 mm. The noodle strip was aged for 40 minutes in an atmosphere at a temperature of 25 ° C. and a humidity of 90%, and then a noodle string was formed using a # 20 square cutting blade roll. Furthermore, in accordance with the present invention, the noodle strings that are fed from the cutting blade rolls are individually received and pressed one by one (ie, X = 1) downstream of the cutting blade rolls, thereby providing irregularities. A hand-wound-style raw ramen noodle string was obtained.

(Comparative Example 1)
To 25 kg of wheat flour, 7.5 L of water in which 300 g of salt and 300 g of Kansui were dissolved was added as kneaded water, and kneaded with a mixer for 15 minutes to obtain a dough. This dough is rolled with a roll mill to finally form a noodle strip having a thickness of 1.30 mm, and then unevenness is formed on the noodle strip using a forming roll having a spiral groove. After aging for 40 minutes in an atmosphere with a humidity of 90%, a noodle string was formed by using a # 20 square cutting blade roll to obtain an uneven hand-kneaded raw ramen noodle string.

(Comparative Example 2)
To 25 kg of wheat flour, 7.5 L of water in which 300 g of salt and 300 g of Kansui were dissolved was added as kneaded water, and kneaded with a mixer for 15 minutes to obtain a dough. This dough is rolled with a roll mill and finally made into a 1.30 mm thick noodle strip, this noodle strip is aged for 40 minutes in an atmosphere of a temperature of 25 ° C. and a humidity of 90%, and then a # 20 square cutting blade A roll was used to make noodle strings, and then a pair of hand kneading rolls was passed to obtain a rough hand noodle-like raw ramen noodle string.

(Comparative Example 3)
To 25 kg of wheat flour, 7.5 L of water in which 300 g of salt and 300 g of Kansui were dissolved was added as kneaded water, and kneaded with a mixer for 15 minutes to obtain a dough. This dough was rolled with a roll mill to finally make a noodle strip having a thickness of 1.30 mm. The noodle strip was aged for 40 minutes in an atmosphere at a temperature of 25 ° C. and a humidity of 90%, and then a noodle string was formed using a # 20 square cutting blade roll. Next, the cut noodle strings are received and conveyed by a belt conveyor, and the noodle strings are pressed with a pressing roll that is arranged in the upper part of the conveyor and rotates in the forward direction with respect to the conveying direction of the conveyor. Wind raw ramen noodle strings were obtained.

(Comparative Example 4)
To 25 kg of wheat flour, 7.5 L of water in which 300 g of salt and 300 g of Kansui were dissolved was added as kneaded water, and kneaded with a mixer for 15 minutes to obtain a dough. This dough was rolled with a roll mill to finally make a noodle strip having a thickness of 1.30 mm. This noodle strip is aged for 40 minutes in an atmosphere of temperature 25 ° C. and humidity 90%, and then cut out as a noodle strand using a # 20 square cutting blade roll to obtain a simple raw ramen noodle strand without irregularities. It was.

  In Comparative Examples 1 to 3, the pressing conditions are set according to the first to third methods described in the background art, and other conditions other than the pressing conditions are set to the same conditions as in Example 1. It is. Comparative Example 4 is an example in which the method of individually receiving and pressing the noodle strings according to the present invention in Example 1 is not adopted.

(Preference test)
120 g of noodle strings obtained in Example 1 [Product of the present invention], 120 g of noodle strings obtained in Comparative Example 1 [Comparative product 1], 120 g of noodle strings obtained in Comparative Example 2 [Comparative product 2], obtained in Comparative Example 3 120 g of the noodle strings [Comparative product 3] and 120 g of the noodle wires [Comparative product 4] obtained in Comparative Example 4 were each passed through 1000 ml of hot water for 2 minutes and 30 seconds, and used as samples for preference tests by 30 skilled panelists. . The ramen soup prepared in advance was used for the test.

  The panelists were asked to prioritize the five samples. The results are shown in Table 1.

表１に示すように、殆どのパネラーが、本発明にしたがって製造した麺線を１位として指名するという結果が得られた。この結果により、本発明にしたがえば、食感のすぐれた手揉み風麺を機械的に量産できることが理解される。

As shown in Table 1, the result that most panelists nominated the noodle strings produced according to the present invention as the first place was obtained. From this result, it is understood that according to the present invention, it is possible to mechanically mass produce hand-fried noodles with excellent texture.

FIG. 1 is a production process diagram for obtaining noodle strings having irregularities that reveal a hand-kneaded texture. FIG. 2 is a schematic diagram showing an outline of the method of the present invention. FIG. 3 is a diagram illustrating an embodiment of the guide roll. FIG. 4 is a view showing another aspect of the guide roll. FIG. 5 is a diagram illustrating one embodiment of a convex roll. Drawing 6 is a figure showing another mode of a convex roll. FIG. 7 is a diagram showing the shape of the protrusion formed on the convex roll.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Cutting blade roll 2 Noodle strip 3 Noodle strip 4 Guide roll 5 Convex roll 6 Pressed noodle strand 7 Guide part 8 Guide roll 9 Guide roll bottom wall (roll surface)
10 Guide part 11 Guide roll 12 Guide roll bottom wall (roll surface)
13 Protruding part 14 Convex roll 15 Protruding part 16 Convex roll

Claims (5)

A method for producing noodles having unevenness that reveals a hand-grown texture,
A roll that rotates in synchronization with the cutting blade roll, and receives the noodle strings of the noodle strings group fed from the cutting blade roll one by one or a plurality of arbitrarily set pieces. A guide roll having
A roll that rotates in synchronization with the cutting blade roll, and a convex roll having protrusions for forming irregularities on the noodle strings individually received by the guide roll, provided downstream of the cutting blade roll And
The manufacturing method, wherein the guide roll and the convex roll operate as a pair, and the noodle strings are fed out while forming irregularities on the surface thereof. The interval (Y) between the guide portions adjacent to each other formed on the guide roll is one width of noodle strings (1) sent from the cutting blade roll.
2X-1 times ≦ Y <2X times (X is an arbitrary integer)
The method for producing noodles having concavities and convexities that reveal a hand-wound-like texture according to claim 1, wherein:   3. The hand-grown wind erosion according to claim 1 or 2, wherein the protrusions of the convex roll are formed in the same shape, or are formed in different shapes periodically or randomly. The manufacturing method of the noodle which has the unevenness | corrugation which reveals a feeling.   4. The gap distance between the tip of the convex roll protrusion that presses the noodle strings and the bottom wall of the guide roll can be finely adjusted according to the thickness of the noodle strings being pressed. 5. The manufacturing method of the noodle which has the unevenness | corrugation which reveals the hand knead-like texture as described in 2.   A hand-fried noodle having irregularities that reveals a hand-like food texture, produced by the method according to claim 1.

Images